Ratatouille & A Good Food and Wine Tickets Giveaway!

Ratatouille

I’ve always wanted to give this a try. Ever since I watched the little rat who could cook this dish perfectly in Ratatouille! The vibrant colours just catches my eye instantly, and I think it’s such a celebratory dish – A celebration of colours!

Also, it was my brother’s birthday and I just wanted to cook him something special! Of course, I didn’t only cook him one dish, I made 4! haha This dish pairs perfectly with seafood, so I made some white wine and cream mussels, homemade garlic bread and mushroom risotto! Mmmm!

kors birthday

mushroom risotto

Don’t you love just cooking for people you love? It’s seriously something I love to do. And seeing their reaction when they take the first bite, it’s worth all the time and effort!

Ratatouille

Making the ratatouille was so much fun! One reason was that I got to play with the mandolin. Slicing those vegetables into the same thickness couldn’t be any easier! Fastest prep ever! haha So if you would like to impress your guest the next time u cook for them, I highly recommend making them ratatouille! My family loved how it looked, and enjoyed every single bite!

Ratatouille

Ratatouille (Adapted from The Walsh Cookbook)

Ingredients : 

1 medium green zucchini

1 medium yellow zucchini

1 eggplant (preferably the thin ones)

1 red capsicum

1 yellow/green capsicum

3 tomatoes

1 red onion, diced

2 cloves of garlic, finely chopped

1 can of tomato puree

1 tsp red chilli flakes

1 tsp italian herbs/ mixed herbs

1 tsp salt

2 tbs olive oil

Parmesan cheese

Steps :

1) Preheat oven to 170 degrees celcius. Try to get the vegetables around the same size, so that they would look neater in your dish! Slice all the vegetables using a mandolin and set aside.

2) Heat a cast iron pot (or any pot that can be used in an oven) over a medium-high flame. Add the olive oil, garlic and onion and sauté till fragrant, careful not to burn them, as they will have a bitter after taste. Add in the tomato puree, salt, herbs & chilli flakes, and allow it to simmer for 5 mins.

3) Carefully arrange the vegetables, alternating the slices of zucchini, eggplant, capsicum and tomato. Continue laying them till you fill your dish and cover with a baking paper to allow it to steam and cook, keeping all the juices in. Bake for 45 mins.

Covered with baking paper

4) Remove the baking paper and sprinkle the parmesan cheese over the top and serve!

How easy is that? And I can promise you that everyone will definitely enjoy this! So definitely give it a try when you can!

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Okie. So now… time for the GIVEAWAY!

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So everyone knows the one event I look forward to every year is no doubt the Melbourne Good Food and Wine Show. Endless food & wine, beautiful produce and you get to meet your favourite chefs!

Good Food Theatre

This year, I am lucky enough to be given 2 double passes to giveaway to my readers! Whoopeedoo! What’s more exciting is that this year, Ainsley Harriott will be there for all 4 days of the show (5-8 June), along with Miguel Maestre & Alastair McLeod! So you definitely don’t want to miss the show this year! I can still remember when the Mr bought me tickets to a Private Dining session with Manu Feildel 3 years ago! Definitely a dream come true and an experience I will never forget!

How do you win those tickets? Easy!

  • Leave a comment and share with me the favourite dish you love to cook for your loved ones for a special occasion!
  • This giveaway is only open to Australian residents! (Sorry international readers!)
  • Please join me on my journey! Follow me on FacebookInstagram and Twitter! Let me know once you have followed me!
  • You may re-enter daily! One entry a day! (Oh yeah!)
  • Winners will be announced on the 29th of April, 10pm.
  • Winners will be picked via random.org and notified on this blog post and via email.

So what are you waiting for? Let’s go!

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WINNERS!

Congratulations to Good Food Good Karma and Ross! Here’s what they said :


Comment Number 8 Winner 1 - Number 8

Comment number 6 Winner 2 - Number 6

Salmon and roast! Two delicious things I too would cook for loved ones at a special occasion! Congrats again and I will be in contact with you soon, through email! Thanks everyone for participating!

Disclaimer : The tickets were given in compliments of Red Agency and I wasn’t paid to run this giveaway. 

My Mr The Chef : Chicken Money Bag

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I am truly a lucky woman. I married a man who can seriously cook some delicious food! Although he’s really busy, he still takes time to cook something once in a while, which I am super thankful for! If you’ve followed me for a while now, you would have seen some of his creations : Hainanese chicken riceroasted beef ribshomemade bacon and polenta chips!

Ready to be served

I’m  not sure if you remember seeing this dish on Masterchef last year, but this was a dish by the ever so talented – Maggie Beer! The Mr wanted to make it the moment he saw it and boy am I glad he did. It was absolutely delicious! Tedious to prep, but all the hard work definitely paid off! Just imagine golden crispy chicken skin (like yum!) and the meat is just succulent and full of flavour on the inside! Together with the tomato chutney, it’s just the perfect pair!

Skinning the chicken

The trickiest part of the dish is probably skinning the whole chicken and keeping the skin whole, making sure there are no holes! The Mr did such a good job! He got it out in one go! Don’t think I would be able to do it. haha

So here’s the recipe from Maggie Beer! Give it a try, the hard work is definitely worth every delicious bite!

Chicken Money Bag with Preserved Lemon and Tomato Chutney (Recipe closely adapted from Maggie Beer, Serves 3)

For the chicken :

50g unsalted butter, plus extra for greasing

2 tbs olive oil

3 shallots, finely chopped

225g white button mushrooms, sliced

1 tbs lemon thyme leaves, chopped

1/3 cup white wine (I didn’t have Verjuice)

1.8kg whole chicken

100g chicken fat, finely chopped

1 1/2 tbs preserved lemon rind, chopped

1 1/4 tbs tarragon, chopped

15g sea salt flakes

1 egg

For the Preserved Lemon & Tomato Chutney : 

1 1/2 tbs Olive oil

1 onion, diced

2 cloves of garlic, chopped

2 sprigs of rosemary, finely chopped

1/4 cup white wine (Use Verjuice if you have it!)

800g tomato, roughly chopped

100g preserved lemon, rinsed and chopped

110ml Red wine vinegar

90g caster sugar

Steps :

1) Preheat oven to 200 degrees celcius.

2) Place a heavy based pan over medium-high heat, add butter and heat until it has turned nutty brown. Add olive oil, shallots and mushrooms and cook for 5 minutes. Add thyme, toss to combine, and season with salt.

3) Deglaze the pan with white wine and cook until it is sticky and reduced. Place mushroom mixture in a large bowl, and set aside to cool.

4) Skin chicken and place in a bowl. Remove chicken marylands, roughly chop leg and thigh meat, then pulse in a food processor to a coarse paste. Add chicken fat and pulse to combine. Remove breasts and cut into two centimeters dice.

Prepping the chicken and mushroom mixture

5) Finely chop mushroom mixture, then add the preserved lemon rind and tarragon to cooled mushroom mixture and mix until well combined. Add chicken leg mixture, diced chicken breast, sea salt flakes and egg to the bowl and slap the mixture against the side of the bowl until combined.

Prepping the ingredients

Chicken mixture

6) Cut chicken skin into three even triangular shaped pieces.

7) Over a 6cm springform baking tin, place a sheet of cling wrap, then spread skin over. 

Making the money bags

8) Add chicken mixture, bring each end of the skin together to create a pouch, then place in the fridge for ten minutes to allow the skin to set.

Adding the chicken mixture

Bringing the skin together to create a pouch

9) Invert baking tins onto a baking tray and carefully lift tins to remove. The skin should remain neatly tucked underneath, holding the parcel together as it cooks.

All ready to be baked!

10) Place baking tray into oven, and cook for 25-30 minutes or until the skin is golden brown. If you have a meat thermometer, check to see that the internal temperature has reached 62 degrees celcius.

Baked till golden brown

11) Remove from the oven and allow it to rest for 15 minutes.

12) For the chutney : Heat olive oil in a saucepan over medium heat. Add onion and cook for five minutes until softened and translucent. Add garlic and rosemary, and cook for two minutes.

13) Deglaze the pan with white wine then add the rest of the ingredients. Bring to the boil, then reduce to a rapid simmer and cook until the mixture is reduced to about two cups and a chutney-like consistency. Remove from heat, and place into a bowl to cool. Season to taste with salt.

14) To serve : Slice the chicken money bags and serve on the tomato chutney. Enjoy! (:

chicken money bag sliced

Enjoy the coming weekend everyone! (: Hope this has inspired you to cook something special for your loved ones this weekend! Remember to always cook and bake with love!

Till the next post, xx

HUON Smoked Salmon Bouquet Quiche

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I’m late, I’m late, I’m late! That was the only thing on my mind when I was trying to come up with something to make for the HUON Blogging Challenge as the post is due tomorrow! I have to admit, I was a bit hesitant to take up the challenge as we had to use smoke salmon and the only way I could have it is cooking it!

HUON smoked salmon banquet rolls

While looking at the HUON Reserve Selection range and deciding on what I should get, I was drawn to the banquet rolls immediately! If only I could have them as is, cos I would love to have man a roulette out of it! Oh wells! haha Have to concentrate on what I can have!

ingredients used

So I did what I usually do to get inspirations for the dish I want to make – walk down the aisles of the supermarket! It’s seriously the best place to come up with ideas for what to cook! Absolutely love doing it. hehe So I decided to make a quiche, for the first time! I know, what’s so exciting about a quiche? Well, I decided to make it look very different from a usual quiche, turning the salmon rolls into bouquet of flowers!

Smoked salmon bouquet quiche

I was super nervous making it because I’ve never made a quiche before, and I didn’t know if the shapes were going to last through the baking process! Thank goodness, the flowers were still “blooming” when I took it out of the oven. HOORAY! It worked! hehe The mr and sister-in-law really enjoyed it too! That’s always a plus! (: So here’s the recipe! Hope you will enjoy it as much as we did!

Smoked Salmon Bouquet Quiche (Serves 4-6 people)

For the sour cream short crust pastry : (Recipe from Maggie Beer)

125ml sour cream

250g plain flour, extra for dusting

200g butter

For the filling : 

200g HUON Reserve Selection banquet rolls

1 leek (white part, halved lengthwise and thinly sliced)

8 mushroom cups, sliced

10g chives, finely chopped

6-8 sundried tomatoes, finely chopped

1 tbs olive oil

10g unsalted butter

salt and black pepper, to season

200ml thickened cream

150g shredded cheddar

4 eggs

Steps :

Kneading the dough into a ball

1) For the short crust pastry : Preheat the oven to 200 degrees celcius. Dice the butter then pulse it in a food processor with the plain flour till it resembles bread crumbs. Add the sour cream and pulse it further till it resembles a dough.

Rolling out and dough and blind baking

2) On a clean surface, dust a bit of plain flour and knead the dough into a ball. Wrap the dough in cling wrap and allow it to rest in the fridge for 20 minutes. Roll the pastry out to 3-5mm thickness and roll it over 24cm quiche baking tin that has been oiled. Blind bake the pastry for 10-15 minutes, or until it’s lightly golden. Allow it to cool while preparing the other ingredients.

Lining the tin with the pastry

2)  For the filling : Heat a large heavy-based pan on high and add the olive oil. Fry the leek till soft and fragrant, then add the mushrooms. Season with salt and pepper and allow the mushrooms to fry till slightly caramelised. Add the butter and fold in the mushroom mixture. Set it aside and allow it to cool before placing it in the pastry case. Sprinkle the chives and sundries tomatoes evenly around the pastry case.

Frying the leek and mushroom mixture

3) Cut each banquet rolled salmon into half and place them in a shape of a flower. ( I did 3 large flowers, and 3 small flowers. But you can do as many as you like! Bring out your artistic side! )

4) Combine the thickened cream and eggs in a bowl and mix them till well combined. Pour it slowly into the case and around the smoked salmon, careful not to get any on.

eggs and cream mixture

5) Top the quiche with shredded cheddar, once again avoiding the smoked salmon.

6) Reduce the oven to 190 degrees celcius and bake the quiche for 35-40 minutes, or until the egg mixture is set and the top is golden brown.

Smoked salmon bouquet quiche

7) Serve with a side of salad with your favourite dressing and with extra sour cream to go with the quiche! Indulgence! ENJOY!

Quiche with a side of salad

I have to say I really enjoyed making those flowers out of the smoke salmon rolls! To make it look more like flowers, I piped stalks and leaves using the sour cream and fill the leaves with chopped chives! hehe I’m no artist, but I think this is the best I could do!

Hope you enjoyed the recipe, and do give it a try! I didn’t get to eat the smoked salmon on it’s own (before cooking), but the mr and sister-in-law said it was delicious and not as salty as the others they’ve had! Which is always a plus! Have a great weekend everyone!

Remember to always cook and bake with love! Till the next post, xx

Osso Bucco in A Rich Tomato Red Wine Sauce & Creamy Parmesan Polenta

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Being pregnant, I cook according to what I crave these days, or some might like to say, according to what the baby wants! hehe To be honest, most of the things I cook are food I miss from home, but currently, my daily cravings are anything tomatoey and cheesy! Mmmmm (: How can that go wrong?

Taylors Estate Pinot Noir

It is the time of the month again when I’m so lucky to receive a couple of bottles of Taylors Wines! I know, I know. Please do not worry, I’m not drinking! I also make sure that I cook it long enough to get all the alcohol content out of the dish, leaving just the intense flavour of the wine. hehe So you can take a deep breath! hehe I decided to ask for Taylors Estate 2012 Adelaide Hills Pinot Noir. This medium bodied wine has flavours of ripe cherry and the freshness of berries. It’s soft on your palate and has tones of subtle spiciness. I knew immediately what it would be great for – Osso Bucco!

Tomato and red wine cooked osso bucco with creamy parmesan polenta

This was one perfect dish for satisfying my pregnancy cravings! Melt-in-the-mouth beef pieces cooked in a thick, luscious tomato and red wine sauce and served on a creamy parmesan polenta! I’m not a huge fan of marrow, but the mr is, so it was also a winner with him! hehe

So here’s the recipe, hope you will enjoy it as much as I did! (:

Osso Bucco in a Rich Tomato & Red Wine Sauce with Creamy Parmesan Polenta (serves 6-8)

For Osso Bucco :

8 pieces of osso bucco

salt & pepper, to season and to taste

hot paprika, to season

plain flour, to season

4 tbs olive oil

2 red onions, finely chopped

2 carrots, peeled and sliced into rounds

2 stalks of celery, finely sliced

3 cloves of garlic, finely chopped

2 large chilles, deseeded and thinly sliced

2 anchovy fillets

1 tin of chopped tomatoes (400g)

1 cup passata

1 cup Pinot Noir

1 cup beef stock

aromatics chopped up

For creamy parmesan polenta :

4 cups chicken stock

1 cup yellow cornmeal

1 cup finely grated Parmesan

2 tbs unsalted butter

1/4 cup thickened cream

Salt & ground black pepper, to season

For Anchovy Gremolata (optional)

4 tbs flat leaf parsley, finely chopped

9 anchovy fillets, finely chopped

Steps :

1) For the osso bucco : In a heavy based frying pan, add the olive oil and heat it on medium heat. Season the osso bucco pieces with salt, black pepper, hot paprika and flour on both sides. Fry and seal the osso bucco and place it on the plate, set it aside while preparing the sauce.

Season the osso bucco

Sealing the osso bucco

sealed osso buccos

2) Add the red onion, carrots, celery, chilli and garlic into the pan and fry till soft and fragrant.

Frying the ingredients till fragrant

3)  Add the red wine and allow that to reduce till 1/4 left.

adding the red wine

4) Once the red wine is reduced, add the tinned chopped tomatoes, passata, anchovies and beef stock. Allow the mixture to come to a boil then carefully add the osso bucco.

Slow cooking the osso bucco

5) Cover and allow it simmer on low heat for 2-31/2 hours. The meat should separate from the bone.  Give the pan a shake every 30 mins, to make sure it’s not stuck /burnt at the bottom.

6) For the polenta : In a medium sized pot, bring the chicken stock to a boil. Reduce to medium heat, and slowly add the cornmeal, whisking continuously with a whisk to prevent lumps. Switch to a wooden spoon and continue stirring until the mixture thickens (about 10 mins), season with salt and black pepper. Make sure you scrape the bottom to make sure nothing burns or stick. Take it off the heat and add the parmesan, butter and thickened cream.

7) For the anchovy gremolata : Mix the chopped parsley and anchovy until well combined.

8) To serve : Place the osso bucco on top of a bed of creamy parmesan polenta and top with more tomato and red wine sauce. Scatter the anchovy gremolata on the osso bucco and ENJOY! (:

Osso bucco served

Thank you Taylors Wines once again for the beautiful Pinot Noir, and although I can’t have a glass (or two), I’m so happy I’m still able to have them in my food! hehe Have a great mid week everyone! Remember to always cook and bake with love! Till the next post, xx

Tagine Magic : Moroccan Meatballs & Baba Ganoush

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I haven’t had much Moroccan food, but I can distinctly remember the first time I had it while we were still living in Brunswick many years back. On Sydney Road sits a small little Spanish/Moroccan restaurant, LaPaella, that sells really delicious Moroccan food and it was from this experience where I drew my inspiration from! I was really lucky to receive an Emile Henry tagine from Kitchenware Superstore, so it was perfect for me to make something Moroccan for dinner!

emile_henry_red_tagine

(photo credits : The Kitchenware Superstore)

The 32cm tagine came in a beautiful dark red and the best thing was it was made using the new flame top tecnologyan innovation in ceramics, with the development of a new glazed clay, exceptionally resistant to heat. So it didn’t even need a flame diffuser if you’re using the stovetop! How good and convenient is that?

Moroccan meatballs with baba ganoush

It also keeps the food warm for a longer time! So you’ll still get hot food after all the photo taking! haha (: Definitely perfect for me! hehe

Moroccan meatballs with baba ganoush and turkish bread

I am all for having a balanced meal, so besides the Moroccan meatball, I charred some vegetables, added some okra and also made baba ganoush to go with as a side! This combination, I have to admit, is addictive! hehe You can’t stop having it. I assure you!

So here is the recipe and if you don’t have a tagine, I encourage u to get one, if not, you could always make it in a shallow frying pan. But a tagine is recommended! hehe

Moroccan Meatballs with Baba Ganoush (Recipes adapted from Baltic Maid & David Lebovitz)

For the meatballs :

300g mince pork

300g mince beef

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 tsp salt

1 tsp ground ginger

1 tsp paprika

1 tsp ground coriander

1 tsp cumin

1/2 tsp cinnamon

2 tbs of olive oil, for frying

For the spicy tomato sauce : 

1 can of chopped tinned tomatoes

1/2 cup passata

2 cloves of garlic, finely chopped

1 tsp chilli flakes

1/2 cup of beef stock

1 packet of okra (about 200g)

1 red capsicum

1 yellow capsicum

1 green capsicum

1 tsp salt

For the baba ganoush :

2 medium size eggplant

2 heap tbs tahini

Juice of 1 lemon

2 cloves garlic, peeled and smashed

1/4 tsp chilli power

1 tbs olive oil, and extra to serve

1 tsp salt, or more to season

chopped parsley & chilli flakes, to garnish

Steps :

1) Under a hot grill, grill the capsicums and egg plant till they are tender and charred. Place them in a metal bowl and cover with cling wrap for about 10 mins. The charred skin would peel off easily. Slice the capsicum lengthwise and place in a bowl. Put the grilled eggplants (let whole) aside.

2) Place the tagine on the stove over medium heat. Add the tinned chopped tomatoes, passata, garlic, beef stock and allow it to come to a simmer for 10 mins. Add the okra and cover, allowing the okra to soften (about 10 mins). Add the chilli flakes.

making the spicy tomato sauce

3) Add the sliced roasted capsicum into the sauce and allow it to simmer for another 10 mins. Stirring to make sure the bottom is not sticking. Then switch it off, leaving the cover on.

Add the roasted capsicum into the sauce

4) For the meatballs : Add all the ingredients into a large meta bowl and mix till well combined.

Ingredients for the meatballs

5) Form the meatballs according to the size you fancy and place them on a plate. Heat a heavy based frying pan on medium heat then add the olive oil. Brown the meatballs on both sides then add them into the spicy tomato sauce (in the tagine). Cover and allow it to simmer on low heat for 20 minutes.

Frying the meatballs

6) While the meatballs are simmering away, slice the roasted eggplant into half, lengthwise, and scrape all the flesh into a food processor. Add the garlic, tahini, chilli powder and blend till quite smooth. Add the lemon juice, salt and olive oil. Blend till well combined. Place in a bowl, drizzle with more olive oil and garnish with chilli flakes and chopped parsley.

Moroccan meatballs

7) Garnish the meatballs with fresh parsley and serve with baba ganoush and warm turkish bread!

Moroccan meatballs with baba ganoush and turkish bread

Enjoy! (:

Hope you all had a great weekend and here’s to an awesome week ahead! Remember to always cook and bake with love! Till the next post, xx!

Disclaimer : I was given the tagine by Kitchenware Superstore to test and write a review, but all opinions and experience are based on my time of use! Thanks so much for this amazing tagine! 

Salmon En Papillote

Salmon En Papillote

Cooking. Definitely something I find joy in. Something I love. No matter how tired or long the day is, I always look forward to being in the kitchen. Be it something I’ve cooked many times before, or trying out a new recipe, it always makes a sweet end to my day. Not to mention the smile on the Mr’s face after eating it. Just can’t get any better than this!

Taylors Clare Valley Gewurtztraminer 2011

It’s the time of the month again when Taylors Wines has so generously given me two bottles of wine to taste and come up with a recipe that includes it as well as be perfect to pair with! This month, I decided to choose one that I never had much experience with – The Taylors Estate 2011 Clare Valley Gewürztraminer! This wine is light and crisp, with citrusy notes so I only had one protein in mind for it. FISH!

Salmon en papillote with pan fried jerusalam artichokes

There was one way that I’ve been wanting to try out ever since I’ve had it a few years back. En papillote is a method of cooking where food is put in a folded parchment paper in a shape of a pouch or parcel, and then baked! This method is perfect for fish, cause it keeps its moisture while steaming in the pouch. hehe I was taught this method by the talented chefs from Cookyn Inc, when they came to my place to do a private dinner party for my brother’s birthday! Amazing! So big thank you to them!

perfectly cooked salmon

This method doesn’t take long for the fish to be cooked, and the only time consuming step is the preparation of the ingredients. But once that is done, you get a beautifully cooked fish on your plate within 15 minutes! Of course, that depends on the thickness of your protein. hehe So definitely give this method a try, I’m sure you will love it as much as we did!

Salmon en papillote

Salmon En Papillote (Adapted from Cookyn Inc, serves 4)

Ingredients prepped

4 fillets of salmon, cut into 2 inches in width and skin removed & reserved

1 chorizo, cut into cubes

1/2 green capsicum, cubed

1/2 yellow capsicum, cubed

1/2 lemon, thinly sliced

4 tbs of Gewürztraminer (or any white wine, you could use champagne too if you feel generous!)

Salt & pepper, to season

1 packet of brown shimeiji mushrooms, washed and separated

2 cloves of garlic, finely chopped

1 tbs olive oil

2 tbs unsalted butter

thinly sliced lemon

Steps :

1) Preheat the oven to 170 degrees celcius. Cut 4 pieces of parchment paper (about 30 cm long) and lay them on a flat surface. Then place 3 slices of lemon on the paper without any overlap.

lemon on parchment paper

My paper is fluted and it can be easily done by folding your parchment into a square and then folding it into half diagonally again and again until it gets too small to do so. Then flatten it out before placing the lemon slices.

2) Place the slice of fish on top the of lemon, then add a tbs of chorizo, yellow capsicum and green capsicum.

All ready to be folded

3) Bring the two ends of the paper together and fold it over twice and scrunch them together so they do not unfold. Do the same for one side of the pouch, leaving the other side open.

One side of the pouch left open

4) Carefully pour 1 tbs of Gewürztraminer into each pouch. Then fold the rest of the pouch to seal all the ingredients in. Place the pouches onto a baking tray and bake it in the preheated oven for 17 minutes.

5) While the fish is cooking, heat up a small frying pan and add the olive oil. Fry the garlic till it’s fragrant, careful not to burn them as it will turn bitter. Add the mushrooms and fry till tender. Add the butter and allow it to coat the mushrooms well. Keep it warm until ready to be served.

6) In another frying pan, heat it up on medium heat and place the salmon skin in the pan. Fry both sides till it’s crispy and golden, place on a paper towel to absorb the excess oil. Set aside.

crispy salmon skin

7) To serve : Open the parchment paper, and place the sautéed mushrooms on the fish and top it with a piece of crispy salmon skin. Serve it with your favourite side (I had butter sautéed Jerusalem artichokes with pine nuts) and a glass of Gewürztraminer!

Salmon en papillote - served

Enjoy! (:

Just for fun, I’ve made a short video of the steps from start to finish! Sorry about the background noise but I hope it helps in clarifying how it is done! (:

Thank you Taylors Wines once again for the beautiful Gewürztraminer! It was delicious and definitely one that I can see myself having with my seafood! hehe Hope you all had a wonderful weekend and remember to always cook and bake with love! Till then, xx !

Thai Fish Cakes & Red Nam Jim

Thai fish cake with red nam jim

Thai food. I absolutely adore it. It’s just a cuisine that makes the tongue do a dance after every bite/ mouthful! Sweet, sour, salty, spicy, tangy! All rolled into one! Absolutely mouth-watering! However, I have to admit, thai is the one cuisine that I seldom cook at home. I usually head out to the restaurants and leave it to the pros! Especially with the balancing of the flavours!

thai fish cakes

But I decided to be adventurous one Friday afternoon after getting off work early. I saw Wince (The Hungry Excavator) post a photo of him making some Thai Fish Cake earlier in the week, and I knew instantly I had to make some! So I looked for a recipe during my lunch time, and off I went to Springvale to grab the ingredients after work!

Thai fish cakes close up

It actually wasn’t too difficult to make! In fact, the only time consuming thing was cutting the long snake beans thinly. Besides that, everything is whizzed in the food processor and viola! You’ve got some delicious fish cakes for dinner! hehe So give these a shot. They are perfect party food, and are also great as starters. hehe Oh yes! Let’s not forget the spicy and tangy red nam jim sauce to go with the fish cakes! SO GOOD! The mr couldn’t get enough!

Thai Fish Cakes with Red Nam Jim (adapted from SBS, a Teage Ezard recipe)

600g fish paste

70g red curry paste

1 egg

1 tbs fish sauce

1 tsp sugar

4 fresh kaffir lime leaves, finely shredded

10 snake beans (or green beans), thinly slices

Vegetable oil for shallow frying

Steps :

1) In a food processor, place the fish paste, red curry paste, egg, fish sauce and sugar and blend till mixture is smooth and well combined.

Blending the ingredients in the food processor

2) Scoop the mixture into a large mixing metal bowl and add the finely shredded kaffir lime leaves and snake beans.

Adding the snake beans and kaffir lime leaves

3) Mix them together till everything is well combined.

All well combined

4) In a non-stick pan, heat some vegetable oil on medium heat, enough for shallow frying. Roll the mixture into balls and flatten them with your palm. Mine was about 5 cm in diameter and about 1 cm in thickness. Fry them until both sides are brown and crispy.

Frying them

frying both sides till brown and crispy

5) Drain them on some paper towel and serve them with the homemade red nam jim sauce (to follow).

cross section

Red Nam Jim Sauce

2 red birdseye chilli, seeded and roughly chopped

4 long red chillies, seeded and roughly chopped

2 cloves of garlic, peeled

Handful of coriander leaves and roots

2 tbs shaved palm sugar, add more if needed to balance flavour

125ml lime juice

1 1/2 tbs fish sauce

Steps :

1) In a mortar and pestle, add the chillies, garlic and coriander and pound till it forms a paste. Do be patient, as this might take a while!

Pounding the ingredients

2) Add the palm sugar and combine. Add the lime juice, a little at a time, until the mixture is well combined then add the fish sauce to balance the taste. It should be a little like a wetter version of a salsa. Remember to taste and add more of the flavourings to balance the sweet, sour and tang!

Thai fish cakes and red nam jim

ENJOY!

Remember to always bake and cook with love! xx